Flavoring emulsion.



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lie rawler! tpeelfieation of Letters Patent,

Patented May 26;, laid.

Application filed June it, 1913,. s en He, Whats. a

To all evhom it may concern Be it known that T, flrrisnnr L. hires, a

citiaen of the United States, residing at Everett, county of l diddlesex, 'fltateof Massachusetts, have invented an improvement in Flavoring Emulsions, of which the following is a-speciflcation. p

This invention relates to the production of a concrete flavoring product made from citrus fruits and the object of the invention is to produce a flavoring product of this nature which possesses a flavor and aroma more nearly resembling that of the fresh fruit than can be obtained by other processes known to me.

The fresh peel of citrus fruits contains not only the essential oils but also some acid,

neutral resins and aldehydes Various processes have heretofore been used for extracting the essential oils from the fresh" peel of citrus fruits such as lemons, oranges, etc, but such processes produce an oil which is comparatively free from the acid, neutral resins and aldehydes contained in the peel.

llt has also been proposed to extract the resins and aldehydes by means of a solvent but this is open to some objections in that the product produced is of inferior quality. In producing my improved flavoring product T employ a process by whichnot only the essential oils but also certain resins and aldehydes contained in the peel will be extracted therefrom and will be compounded in what it have termed a natural emulsion. The presence of these resins-and aldehydes in the product is advantageous in that they supplement and modify the flavoring power of the essential oils and produce a roduct more esses.

The process-is as follows: The hard exterior part of the peel is removedfrom the This machine must fruit either with hand knives or by means of machines. It is then preferably while still fresh ground in a machine whlch will in the casing lot this urpose and which small holes are provi ed so that the fluid may escape as it is pressed out of the skins.

lt is essential that the liquid should be allowed to escape at the time that the peel is ground and pressed for l have found that if the peel is ground and the liquid is allowed to remain in the ground peel leaving it to be separated later by a press an entirely diiferent product will result.

The liquid produced by this process contains ahout 65 per cent. of water, about 10 per cent. oil of lemon or other fruit and. about per cent. of finely :ground peel, aldehydes. and resins. The finely round eel performs an important funct on of olding the aldehydes and resins in suspension; The aldehydes are more or less vola tileand the solid portions of the peel hold them in suspension in the liquid. The resins are semi-solid and are also retained by the finely ground peel in a more or less mechanical manner. This liquid is then separated to remove a certain portion of the water. Thismaybe done in any manner desired but I prefer to add salt preferably from 10 to per cent. of the weight of the liquid. When ll wish to have considerable salt in the finished product toact as a preservative it add more, sometimes even more that The salt dissolves in the-water but not in the oil and therefore,

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increases the specific gravity of the waterf As the liquid is allowed to stand for a few hours the. greater ortion of the Water will settle and may be drawn ofl. A centrifugal machine may be used to separate the water or the salt water if salt is used, but I prefer the first described method as the product is better if manipulated as little as possible. A preservative such as glycerin may. be added if desired to increase the keeping qualities, lln this manner I produce a natural emulsion which contains a large proportion of oil, the essential of the fruit, a greater proportion of fruit peel, aldehydes and reslns with more or less water. The product may also contain more or less salt sometimes as much as 40% which acts as a preservative and is not objectionable because theproduct is so strong in its flavoring properties that a very small proportion need be used to give the 'esired flavor. For example an ounce or two of the product is suficien to flavor one hundred pounds of candy and as Will be readily seen the amount of salt would be inappreciable for most purposes.

Having described my invention, What I claim as new and desire to secure by Letters Patent is 1. The process of extracting a flavoring compound from the peel of citrus fruits which consists in simultaneously grinding and pressing the peel, collecting the escaping liquid with finely ground portions of the peel and separating the Water.

2. The process of extracting a flavoring compound from the peel of citrus fruits which consists in simultaneously grinding and pressing the peel, collecting the liquid as it escapes, with finely ground portions of the peel, adding salt and separating a portion of the salt Water therefrom.

3. A product obtained from the peel of citrus fruits comprising the oil of the fruit, finely ground portions of the peel, the natural aldehydes and resins, the .resins and aldehydes being sustained in the liquid by means of the finely ground peel.

4:. A product obtained from the peel of citrus fruits comprising essential oil of the fruit, finely ground portions of the peel, and resins held in suspension by the said finely ground portions of the peel.

5. A product obtained from the peel of citrus fruits comprising essential oil of the fruit, finely ground portions of the peel, and natural resins mechanically held in suspension by the finely ground portions of the peel. I

6. A product obtained from the peel of citrus fruits comprising essential oil of the fruit, finely ground portions of thepeel, resins held in suspension by said finely ground portions of the peel and salt.

7. A product obtained from the peel of citrus fruits comprising essential oil of the fruit, finely ground portions of the peel and a preservative. v g

In testimony whereof, I have signed my name to this specification, in the presence of two subscribing witnesses.

SHIRLEY L. AMES.

VVit-nesses LoUIs C. SMITH,

CHARLOTTE S. TAYLOR. 

